White Truffles

For the white truffle study the researchers investigated the VOC emissions from 18 white truffles Tuber magnatum Pico) selected from six regions in Italy (three from each region). The VOCs used in this headspace analysis were methanol (protonated peak at m/z 33), acetaldehyde (m/z 45), ethanol (m/z 47), methanethiol (m/z 49), dimethyl sulfide (m/z 63), dimethyl disulfide (m/z 95 -I- 79 ), dimethyl sulfoxide (m/z 79), dimethyl sulfone (m/z 95), bis(methylthio)methane (m/z 61 ), 2(3//)-furanone + dihydro-3,5-dimethyl (m/z 115), 

2- acetyl-5-methylfuran -I- (methylthio)dimethyl sulfoxide (m/z 125), 3-ethyl-4-methyl- 

3- penten-2-one + 3,4-dimethyl-3-hexen-2-one (m/z 127), p-cymene (m/z 93 + 135), benzothiazole (m/z 136), limonene (m/z 81 + 137), 2,4-octanedione (m/z 143) and tris(methylthio)methane (m/z 107 ), where the m/z refers to the signal recorded for the given VOC, which is either the protonated parent or a fragment ion (as indicated by an 

---

White truffle Tuber magnatum Dimethyl sulfide, bis(methylsulfanyl)methane, 176... 

Aprea, E., Biasioli, F., Carlin, S., Versini, G., Mark, T. and Gasperi, F. (2007) Rapid white truffle headspace analysis by proton transfer reaction-mass spectrometry and comparison with solid-phase microextraction coupled with gas chromatography/mass spectrometry, Rapid Commun. Mass Sp., 21(16), 2564-2572. 

Several sulfur compounds have been detected as volatile constituents of truffles. 2,4-Dithiapentane is a major component of the volatile aromatic compounds of the Italian white truffle, Tuber magnatum. Over 120 compounds have been detected in the black Perigord truffle, T. melanosporum. These include dimethyl sulfide, 2-methylbutanol, 2-methylpropanal and2-methylpropan-l-ol. The nutty and earthy flavour is attributed to anisoles and polymethoxybenzenes. Truffles also produce a volatile steroid, androst-16-en-3-one (7.67), which when more concentrated has an unpleasant smell. The combination of these compounds produces an odour that is a powerful animal attractant. The capacity of animals to detect the presence of underground black truffles by these substances has been evaluated by burying samples of the different compounds. The animals located the dimethyl sulfide lure as well as the black truffle flavouring. 

Oily liquid. Odor in high dilutions reminiscent of white truffles. The odor of the neat liquid resembles that of freshly prepd mustard without its acrid and irritating qualities, bp 148-149. Mass spectra Fiecchi, loc. cit. 

To understand that, you have to start with truffles. They are fungi that grow underground. There are white truffles and black truffles, as Brillat-Savarin said (first talking about the Italian white truffles) ... 

The highly esteemed white truffles are found in Piedmont they have a hint of garlic, which does not detract from their perfection, as it does not repeat on you ... 

Gasperi, Rapid Commun. Mass Spectrom., 21, 2007, 2564-2572. (MejS in white truffles). 

White truffles - http //commons.wikimedia.0rg/wiki/File Truffles white Croatia.jpg uselang=en-gb... 

A comparison with a reference technique often provides the information required to identify VOCs that make a dominant contribution to specific ion peaks observed in PTR-MS [6]. For example, GC-based analyses have been used to identify PTR-MS mass peaks corresponding to benzene formation [7] or VOCs being released from a number of food products including cheese [8], coffee [9], white truffles [10], raspberries [11], fruit juices [12] and cheese crackers [13]. These studies highlight that GC-MS analysis can be beneficial in the exploratory phase of any study, but thereafter PTR-MS can be used with confidence for rapid real-time measurements. 

F. Pelusio, T. Nilsson, L. Montanarella, R. TiUo, B. Larsen, S. Facchetti, and J. Madsen, Headspace solid-phase microextraction analysis of volatile organic sulfur compounds in black and white truffle aroma, J. Agiic. Food Chem. 43 2138 (1995). 

Pelusio et al. (2) studied volatiles, including organic sulfur compounds, in black and white truffles, comparing results with SPME extraction to a purge-and-trap sample preparation technique using Tenax as the adsorbent. 

---